Recipes

Here are some of my tested and proven recipes which I think are worth brewing at home.

Bière De Garde Recipe

“A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather.” -BJCP guidelines

This beer is fairly strong malt-accentuated lagered beer of relatively high alcohol. I brewed it for my son’s 21st and it was quite strong but flavoursome.

Brew this in Autumn instead and it will be ready to drink in Winter. It will suit the cold weather as it has a warming affect from the alcohol and high malt character.

Try this recipe I brewed once;

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Great Wheat Beer Recipe

Making a wheat beer can be fun and enjoying the unusual flavours can appeal to women as well as men.

Wheat beers have characteristic banana  and clove flavour and is a refreshing beverage, especially for the warmer months.

Hoegaarden  is a special type of wheat beer which is thought to have citrus flavours and coriander.

In this recipe I like to use some orange zest (no pith) and coriander to spice it up a bit. It’s aroma is quite strong of banana with hints of spice and a zesty finish.

Try this recipe;
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Black IPA Recipe

We are entering the cold season and so we should be thinking about drinking some heavy tasting beers like porters and stouts.

Think of those cold days sitting in front of a fireplace sipping a relatively tasty and perhaps higher alcohol content beer.

If we think of Guinness we think of a syrupy , very malty, chocolaty brew with a dry, sometimes acrid finish.

Lately, brewers have added some hoppiness to those brews and replaced the acrid dry finish with more smoother finish but higher bitterness and aroma; a kind of souped up APA but with aggressive hopping and malting.

In this recipe I like to use some fruity hops such as Nelson Sauvin and Galaxy. It’s aroma is very strong but pleasant and inviting and may appeal to the fairer sex.

Try this recipe;
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Pilsner Recipe

Now that we are in the Summer months in Australasia this recipe is a really crisp, refreshing Pilsner. And it goes well with those BBQ meats.

The original Pilsner came from the town of Pilsen in the Czech Republic. The distinguishing feature of this beer is its soft water, used in the region. Most waters in Australasia have soft water so this recipe lends itself well to brewing good pilsners.

The Hops used are the variety of Czech Saaz. It’s aroma is very mild, earthy, herbal and spicy.

According to the BJCP guidelines these beers should have the following flavour characteristics;

Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.

Try this recipe;
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American Pale Ale Recipe

As we are entering Summer time this recipe is a really nice easy drinking Pale Ale. And the girls will love it.

It uses some crystal malt for some caramel/toffee flavour and biscuity Vienna malt.

The Hops are citrusy and fruity and should finish to a relatively dry mouthfeel.

According to the BJCP guidelines these beers should have the following flavour characteristics;

Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity).

The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavours are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Try this recipe;
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English/Irish Red Ale Recipe

This recipe for an English/Irish Red Ale is quite tasty and the colour is really red.

The secret is in using the type of red malts that the Germans are good at producing. Thus Carared Malt is a key ingredient but you may want to experiment with other Weyermann malts that have red hues associated with them.

According to the BJCP guidlines these beers should have the following flavour characteristics;

Flavour: Moderate caramel malt flavour and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavour hops, although some examples may have a light English hop flavour. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range.

Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters. Try this recipe;
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